Always good

Recipes

Boston Creme Pie

servings: 8-12
Boston Creme Pie

prep time

120

total time

140

ingredients

19

comments

Boston Creme Pie

servings: 8-12
INGREDIENTS:
ingredients

Cream Filling:

  • 2 large egg yolks
  • 1 ½ cup Hood® Half and Half 
  • ½ cup granulated sugar
  • 2 Tbsp. cornstarch
  • Pinch salt
  • 2 tsp. vanilla extract

Cake:

  • 2 sticks of unsalted butter
  • 1 cup sugar
  • 4 eggs
  • 1 ½ cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ¼ cup Hood® Light Cream
  • 1 tsp. vanilla extract 

Chocolate Icing:

  • 4 Tbsp. unsalted butter
  • 4 oz. unsweetened baking chocolate
  • 4 Tbsp. Hood® Half and Half
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract 

Garnish(optional):

  • Mint leaves
  • Fresh berries (i.e. raspberries and strawberries)
DIRECTIONS:
directions

Cream Filling: 

In a small bowl, beat the egg yolks with a fork or wire whisk until mixed. Stir in Hood® Half and Half and set aside.

In a 2-quart saucepan, stir sugar, cornstarch and salt until mixed. Gradually stir egg and cream mixture into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Remove from heat and stir in vanilla extract.

Press plastic wrap on surface of cream filling to prevent a tough layer from forming on top. Refrigerate at least two hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.

Cake:

Preheat oven to 350°F. In a large mixing bowl, cream butter and sugar together with an electric mixer. Add eggs one at a time, beating after each addition.

In a separate bowl, combine flour, baking powder and salt. In a bowl or measuring cup, combine Hood® Light Cream and vanilla. Add half of the dry ingredients to the butter and egg mixture, add cream mixture, then finish with the other half of the dry ingredients, beating well after each addition.

Grease an 8x12 baking sheet (standard depth) and line with parchment paper. Pour batter into pan and smooth to an even layer. Bake at 350°F until lightly golden and cooked through, about 20 minutes. Let cake cool to room temperature.

Chocolate Icing:

In a one-quart saucepan, melt butter and chocolate over low heat, stirring occasionally. Meanwhile, in one-cup glass measuring cup, microwave the Hood® Half and Half uncovered on high for 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and vanilla extract. Finally, stir in warmed Hood® Half and Half.

Assembly:

Cut cake into two even rectangles. Place one layer of cake on a serving platter, layer with cold cream filling, then next cake layer. Coat in chocolate icing. Refrigerate until serving. Garnish with fresh berries and/or mint leaves.

 

comments

you might also like

you might also like

×